Cauliflower & Carrot Kimchi Kit

Your chance to make the most of the ends of your veg box this spring!

This makes roughly 8-10 servings. 

You will receive:

1 x Mustard Seed, Yellow (50g)
1 x Carrots, Washed (100g)
1 x White Cauliflower

• 600g cauliflower core (thinly sliced)

• 300g chopped tender leaves

• 100g carrot (julienned)

from your cupboard:

• 20g salt

• 2 cloves garlic

• 1 tsp grated ginger

• 1 tsp mustard seeds

• ½ tsp turmeric

• 1 bay leaf

• 1 x 1L jar (full but not overflowing) OR 2 x 500ml jars

(Cauliflower packs more loosely than carrots, so volume is slightly higher visually.)

Method

1. Shred the veg, slice thinly/shred cauiflower core and leaves 

2. Salt veg 2 hours.

3. Massage until brine releases.

4. Add garlic, ginger, spices.

5. Pack tightly and submerge.

6. Ferment 7–10 days.

Why It’s Interesting

Mustard seeds pop gently.
Turmeric gives colour and warmth.
Very British spice profile.